Ingredients
3 Large Soft Shell Crabs
1 cup of Flour
3 cups Extra Virgin Olive Oil
3 Cloves Garlic
1 Lemon
2 Tablespoons White Chardonnay
4 Eggplants
1 Tomato
5 Basil leaves
3 Jumbo Kalamata Olives
1 Tsp. Capers
1 Tsp. Parsley
Directions
Three large soft shell crabs cleaned and washed. Dip lightly in flour and saute in extra virgin olive oil and a touch of fresh minced garlic. Towards end throw in fresh squeezed lemon and a splash of white chardonnay
Grill three or four fresh sliced eggplants (preferably on oak charcoal). Put crabs on paper to take out the excess oil then serve on top of grilled eggplant and top it off with kalamata olive and caper sauce.
Kalamata olive and caper sauce
Dice tomato, 4 or 5 fresh basil leaves, chop jumbo Kalamata olives, add capers, parsley, squeeze ½ of the lemon. Mix in large bowl.
